Salted Caramel Apple Blondies

Am I writing two recipes in two weeks with caramel and apples? You bet I am! Until snow falls to the ground (I’m NOT asking for it, but just saying…) I’m just going to continue down this beautifully foliage-d path.

I have a love of blondies that is welldocumented here, so obviously after I saw this recipe there was no question that it had to be made. I took the original recipe a step further by pouring caramel sauce and sea salt all over the dense and brown sugary spiced apple little gems. Of all the blondies I’ve ever made…these are no doubt my favorites.

Preheat the oven to 350 degrees F.

Cream the butter and sugar together in a stand mixer (or with a hand mixer in a large bowl).

Add the eggs and mix to combine. I loved how my eggs had such drastically different colored yolks.

Gradually mix the dry ingredients into the wet ingredients, until the batter is thick and combined.

Once combined, stir in the apples (and pecans, if you’re using them). I skipped the pecans this time since I was sharing with some of my co-workers with nut allergies, but the pecans are definitely delicious in here.

Three large (or four small) apples will look like WAY too many apples (like almost more apple than batter), but I promise it will come together.

Spread the batter into an 9×13 inch baking pan that has been lightly coated with non-stick cooking spray. I also used foil, but it’s not necessary as long as you spray.

Smooth the top of the batter so it’s even in the pan.

Bake 45-55 minutes or until golden brown and set.

Cool and cut into squares.

If you’re using homemade salted caramel sauce, you can make it in the time it takes for the bars to cool. If you’re using store-bought, you’ll want it to have a slightly thinner consistency than room temperature, so throw it into the microwave for about 30 seconds.

Drizzle the bars with the caramel sauce and sprinkle with the teeniest sprinkle of flaked sea salt.

Gradually mix the dry ingredients into the wet ingredients, until the batter is thick and combined.

Once combined, stir in the apples (and pecans, if you’re using them). I skipped the pecans this time since I was sharing with some of my co-workers with nut allergies, but the pecans are definitely delicious in here.

Three large (or four small) apples will look like WAY too many apples (like almost more apple than batter), but I promise it will come together.

Spread the batter into an 9×13 inch baking pan that has been lightly coated with non-stick cooking spray. I also used foil, but it’s not necessary as long as you spray.

Bake 45-55 minutes or until golden brown and set.

Cool and cut into squares.

If you’re using homemade salted caramel sauce, you can make it in the time it takes for the bars to cool. If you’re using store-bought, you’ll want it to have a slightly thinner consistency than room temperature, so throw it into the microwave for about 20 seconds.

Drizzle the bars with the caramel sauce and sprinkle with the teeniest sprinkle of flaked sea salt.

what i'm making

about me

I grew up in Rochester, NY and am making Salem, MA my home.
I'm a home cook, yoga novice, and lover of all things dog (especially mine, Baxter). I work as a digital strategy consultant at IBM iX. I'm based out of Cambridge, MA, but travel all over for work. One of the best perks of my jobs is scoping out the food scene in tons of cities around the world!
I think all the best foods have elements of crunch, salt and sweetness, and I always save the best bite for last.